Best 4 Shrimp And Grits With Louisiana Bbq Sauce Recipes

SHRIMP AND GRITS LOUISIANA STYLE

Steps:

• Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
• Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
• Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
• Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.

BARBECUE SHRIMP AND GRITS

Steps:

• For the grits: Bring the cream and 2 cups water to a boil in a medium saucepan. Add the butter, salt and pepper. Slowly add the grits and reduce the heat to medium low. Cook, stirring continuously to keep the grits from getting lumpy and avoid scorching on the bottom of the pan, until the grits are rich, creamy and tender, about 20 minutes. Keep warm until ready to serve, stirring occasionally.
• For the sauce and shrimp: Cook the bacon in a large skillet over medium-high heat until some of the fat has rendered and the bacon has started to crisp and is about three-quarters done, 5 to 7 minutes. Add the onion and peppers and cook, stirring, until softened, 5 to 7 minutes. Add the whiskey and carefully flambe. When the whiskey burns off, add the ketchup and brown sugar and season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Add the shrimp to the sauce and simmer until just cooked through, about 1 minute.
• To serve, put some grits in the middle of 6 shallow bowls, then place the shrimp in a halo around each serving of grits. Top off with some extra sauce and sprinkle with extra-sharp Cheddar and diced scallions.

SOUTHERN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

BBQ SHRIMP AND GRITS

Steps:

• Preheat the grill to high heat.
• Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
• Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
• Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
• Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
• Pour the BBQ sauce on top of the shrimp and mix.
• Serve shrimp with the cheesy grits.